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Conchas Mexican Sweet Bread

The corn starch makes for a softer, more cake-like texture.

Quick Facts

Prep Time: 40 minutes
Rise Time: 30 minutes
Bake Time: 20 to 25 minutes
Yield: 12 rolls


  • 3 1/2 to 4 cups all-purpose flour
  • 1/2 cup Argo® Corn Starch
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/2 cup evaporated milk
  • 1/2 cup water
  • 1/3 cup butter
  • 1 egg


  • 2/3 cup sugar
  • 1/2 cup butter
  • 1 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pure vanilla extract


  1. Combine 2 cups flour, cornstarch, undissolved yeast, sugar, salt, cinnamon and allspice in a large bowl. Heat evaporated milk, water and butter until very warm (120°F to 130°F). Add milk mixture to dry ingredients. Add egg and beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally. 

    Increase speed to high and beat 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic; about 8 to 10 minutes. Cover and let rest 10 minutes.

    For topping:
    Beat 2/3 cup sugar and 1/2 cup butter until light and fluffy with electric mixer. Stir in flour, cinnamon and vanilla; mix well.  Form into a large ball and set aside.

    Divide dough into twelve pieces.  Form into 3-inch balls and flatten into rolls.  Place on greased baking sheets. Divide topping mixture into 12 equal portions and flatten into 1/4-inch thick disks. Place a disk on top of roll; press into dough. Slice decorative grooves through topping and into dough with a sharp knife.  Let rise 30 minutes. 

    Bake in preheated oven at 375°F for 20 to 25 minutes; until rolls are lightly browned.  Cool on a wire rack.